Ratings: 5

Servings: 4

Total Time: 50 minutes


  • 500 gm fish fillets

For Marination

  • 2/3 teaspoon chilli flakes
  • 1/3 teaspoon paprika
  • 2/3 teaspoon lime zest
  • 1 and 1/3 teaspoon canola oil/ rapeseed oil
  • 1 and 1/3 pinches black pepper
  • 2 and 3/4 cloves garlic
  • 2/3 teaspoon oregano
  • Salt to taste

For Garnishing

  • 1 and 1/4 handful coriander leaves


Wash the chicken pieces and scoop out the stomach. Then wash it in the running water and drain out the excess water.

In the meantime, preheat the oven at 200 degree C. Then, take Treo 500 ml mixing bowl and make the chicken marinade by using chilli, garlic, paprika, oregano, lemon zest, vinegar, oil, salt and pepper. Mix well to combine. You can add some spices and herbs as per your taste preference.

Grease/ brush the Treo deep rectangular roaster glass dish 2700ml with some oil. Then, place the chicken on the deep rectangular roaster dish and pour over the chilli mixture and spread it all over to coat the chicken. Ensure the mixture is well coated.

Now place the chicken in preheated oven and brush it well with some oil. Once the chicken is well coated, let it cook for 45 minutes or till done. Keep checking the chicken and if you find it to be too dry, brush it with some more oil.

Remove from the oven, let it cool and garnish with chopped coriander leaves & lemon zest. You can also serve it with some creamy mashed potatoes, this will make it taste more delicious.

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